I love infused butters. And with summer around the corner, it seems like the perfect time to make this one. Whipped strawberry butter brings amazing summer strawberry flavour to your pancakes, waffles, or biscuits. It's fluffy, full of real strawberry flavour, and it's just so pretty!
How to make strawberry butter
Start by removing the stems from your strawberries and chopping them up.
Add the chopped strawberries and a tablespoon of sugar into a medium saucepan. Heat it over medium heat and allow it to cook for about 10 minutes, stirring often. Remove the pan from the heat and set it aside to cool to room temperature.
Once the strawberries have cooled, strain them into a bowl. I used a spoon to press the pulp into the strainer to extract as much of the juice as possible. Set the bowl aside and discard the pulp.
Using a hand mixer or stand mixer with a paddle attachment, whip the room temperature, unsalted butter until it's light and fluffy - about four minutes or so.
Add in the strained strawberry juice, salt, pepper, and two teaspoons of sugar. Mix until everything is fully incorporated.
For salt I used a beautiful fleur de sel, but you can use any fine grained salt.
Give the butter a taste test. I like it this way - a bit sweet but not overpowering. If you would like it to be sweeter, add in some more sugar to taste and mix well.
Your whipped strawberry butter is ready to enjoy. Serve it at room temperature. You can store it covered in the fridge for a few days, or freeze it for up to a few weeks.
There are many occasions that this would be perfect for: Mother's Day, Valentine's Day, girl baby showers, literally all strawberry season long..
Looking for more tasty things to make with your strawberries? Check out all of these delicious strawberry recipes!
This strawberry butter is fluffy, full of real strawberry flavour, and just so pretty! The perfect addition to your pancakes, waffles, or biscuits.
1 cup (170 g) strawberries, stems removed and chopped
½ cup (113 g) unsalted butter, room temperature
1 tablespoon + 2 teaspoons sugar, divided
¼ teaspoon salt (I use fleur de sel)
¼ teaspoon ground black pepper
Cook chopped strawberries and 1 tbsp sugar in a medium saucepan over medium heat for 10 minutes, stirring occasionally. Remove from heat and cool to room temperature.
Once cooled, strain into a bowl. I used a spoon to press out at much strawberry juice as possible. Set bowl aside and discard pulp.
Using a hand mixer or stand mixer with paddle attachment, whip butter for about 4 minutes until light and fluffy.
Add in strawberry juice, salt, pepper, and 2 tsp sugar. Mix until well incorporated. Taste test, and mix in some more sugar if desired.
Store covered in the fridge for up to a few days, or freeze for up to a few weeks.
- Serving Size: 1 tbsp
- Calories: 118
- Sugar: 3.6 g
- Sodium: 74.5 mg
- Fat: 11.6 g
- Carbohydrates: 4.1 g
- Protein: 0.3 g
- Cholesterol: 30.5 mg
Keywords: strawberry butter